My Journey Becoming a Vegetarian

Tag Archives: garlic

“Recognize meat for what it really is: the antibiotic- and pesticide-laden corpse of a tortured animal.” -Ingrid Newkirk

Ingredients

2-3 eggs

2 minced garlic cloves

3 baby portobello mushrooms

handful of spinach

1 tablespoon diced onions

coconut oil

1/4 cup feta cheese

optional: hot sauce

First, sauté the spinach, onions, garlic, and mushrooms in coconut oil until the spinach is wilted. Put the cooked veggies on the plates for serving. Then, fry the eggs to your preference. Serve the eggs on top of the vegetables, sprinkle some feta cheese, and I top it all off with hot sauce because I cannot eat eggs without some hot sauce!

In 2011 livestock consumed nearly 29.9 billion pounds of antibiotics. To put it another way, the livestock industry is now consuming nearly four-fifths of the antibiotics used in the US.

I am moving to Raleigh, North Carolina in 9 days so I have been trying to eat up food that I already have on hand. Now most recipes I came across for acorn squash included brown sugar or syrup to make it more of a sweet dish. I went a different route with garlic, rosemary, and onions. You could definitely add some other vegetables to this recipe, just throw in whatever vegetables you have on hand! Plus, roasted veggies are good cold as leftovers!

1 acorn squash

5 garlic cloves

1/3 yellow onion

1/2 stick of salted butter

rosemary- fresh or dried

Preheat oven to 400

Grease the bottom of a 13in X 9in pan

Cut the squash in half and scoop out the seeds and the stringy parts. Cut the ends of the squash off. Slice the squash into pieces about 1/2 inch thick.

Put the pieces of squash in the pan with the cloves of garlic and slices of onion. Add pieces of fresh rosemary or sprinkle rosemary liberally across the vegetables. Spread pieces of butter across the pan.

Cook in the oven for about 30-40 minutes flipping the pieces of squash over half way through.